Last January we did 30 days of nothing. No shopping, no extras except the basics for food.
This time around we are doing something similar. Not as strict because Matt and I head to Boston this month for a trip to one of most favorite people in the WHOLE WORLD – Liz!
January is also the time when I seek whole, healthy, organic food. Being in Florida makes that much easier than when we were in Colorado. Fruits and vegetables are on the table every night. We have very little meat, no wine and if dessert, just something simple.
It feels good to detox from the richness of the holiday. I also like the simplicity it brings to the start of a new year.
Tonight we are having this. Green chili Chicken and Lime Soup. I made a few changes to the recipe, threw in some fresh squash instead of cilantro. Give it a try. Super easy, super yummy (I’m leaving out the cheese as well…trying to keep the dairy at a minimum as well).
Green Chili Chicken and Lime Soup
2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!)
80 oz chicken broth, 2 1/2 cartons of the 32 oz
10 oz can rotel tomatoes, mild
7 oz can diced green chilies
4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper
2 1/2 Cups cooked rice of choice, I used basmati
1/4 Cup fresh lime juice
1 1/2 teaspoons ground cumin
Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
1 bunch of fresh cilantro, chopped
Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.
2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!!
*Recipe and picture courtesy of Picky Palate blog (http://picky-palate.com)